Macoun – A Perfect McIntosh Derivative for Fresh Eating and Baking

If you're a McIntosh fan, you’ll love Macoun. A late-season heir to the McIntosh legacy, Macoun is an excellent fresh-eating apple that typically ripens around the same time as McIntosh (end of September in Missoula). It’s also a great option for pies since it doesn't break down in the oven.

Macoun is one of the best McIntosh derivatives with a better crunch than McIntosh. It's also juicier and the flavor lingers longer. It’s one of Luke and Rod McIver’s favorite apples.

Hardiness and Growing Regions

One downside of Macoun is that it isn’t very hardy for most of Montana. It will thrive in areas like Kalispell, Libby, Missoula, Hamilton, Plains, and other parts of Western Montana where temperatures don’t typically dip below -40°F. Like McIntosh, this is the lower limit of cold hardiness for Macoun. It may work in Billings or warmer microclimates that experience slightly colder temperatures, but Macoun is not suitable for areas consistently below -40°F. The Macoun trees available are 5-7 feet tall bare-root trees, grafted onto M7 dwarf rootstock.